Tag: cocoa

I woke up with an undeniable urge to bake. As you might know from reading my previous posts, sometimes I make pancakes or crepes when the mood strikes me. And there’s also that odd batch of sweet and/or savory muffins that makes the cut as well.

Today, while the rest of the family slept I scoured the fridge to see what I could make for breakfast. There wasn’t a lot to pick from (we had yet to go grocery shopping, heh) but that didn’t stop me. I see an (almost) empty fridge as a challenge, not a defeat.

And so, here we are: Banana Peanut Butter & Oats Muffins. Not bad, if I do say so myself 😉

Ingredients:

1 cup old fashion oats

6 teaspoons of chocolate peanut butter powder

1 tsp baking soda

lemon juice from 1/2 lemon

1 tsp vanilla extract

2 eggs

1/4 cup grape seeds oil

2 cups cashew milk

1 1/2 cup white rice flour

1/2 cup coconut sugar

Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners.

Whisk together: flour, oats, sugar and peanut butter powder. Make a hole and add the two eggs, milk, vanilla extract and grape seeds oil. sprinkle the baking powder and add over the lemon juice. Stir until the flour mixture is moistened – do not overmix.

Using a medium size ice-cream scoop, pour the batter into the muffin cups. Each cup will get 2 ice-cream scoops.

Bake until muffin top springs back when lightly pressed, it should take no longer than 20 minutes. Leave to cool for 5 minutes in the pan then move the muffins to a wire rack to cool completely.

And, if you’d prefer a bit more sweetness you can top the muffins with a teaspoon of Nutella. Yum! 😊

On a Special Sunday’s post I made this delicious and easy cookies: Cocoa Cookies, that I found on one of my favorite Romanian blogs that I love to browse from time to time: Edith’s Kitchen.You can find the original recipe here.

My family was amazed by the results, despite the little changes that I made here and there. And my co-workers could not believe that something so delicious could come from so few (and let’s not forget HEALTHY) ingredients.

Ingredients

1/2 cup melted butter ( vegan )

3/4 cup of brown sugar

2 eggs

1/2 teaspoon baking soda

1 cup all purpose flour

2 tbsp cocoa

1 tsp of instant coffee

2 tbsp rum extract (you can add a bit more as the taste is not very strong after baking) ( you can also substitute the rum extract with other flavor of your choice; I made with almond extract as well )

a pinch of Himalayan salt

In a bowl mix together the melted butter, the sugar, the egg, salt and the rum extract.

In a different bowl mix the flour, cocoa and baking soda.

Add the flour mixture over the butter mixture and mix well.

I have also tried a second batch substituting the egg with apple sauce. I have to admit in look they were slightly different but the taste was just: YUMMY !!!

One thing is sure. I added this cookies on the family list and preferences and because today is Family Day in Ontario, I hope you all have a great day.

This weekend was full of firsts. From our morning smoothie to an afternoon dessert. This morning, inspiration struck and I prepared a Grapefruit-Strawberry Smoothie made from 2 bananas, 6 ripe grapefruits and 250 gr of strawberries. Aside from the delicious taste, I also fell in love with the color of it! Seriously, isn’t that amazing? I’ve added no addition honey or sweetener; it didn’t require it, in my opinion.

But really, look at the color! Just the sight alone makes my mouth water!

Later in the day we had a mushroom- red pepper and feta frittata that did not make it to the post as it seems we were quite hungry and I forgot to take the picture. LOL

For lunch, we once again tried something new. Turmeric Oven Roasted Turnip and Carrots.

And there is no Sunday without a dessert. The new winner was Cocoa Cookies. They are even more delectable than they look 🙂

One day, I had some special guest but not too much time to bake a cake so I wanted to make some special muffins. Looking through my cooking books I find this Peanut butter swirl muffins and I could not move farther: I had to try them !!! … and I decided to share them with you because they are really amazing !

I simply love this muffins and I find them different with a nutty flavor and very moist … in a simple word: delicious !!!

Sift the flour, cocoa, baking powder, baking soda, and salt, together into a large bowl.

In a separate bowl, whisk eggs with oil and sugar until creamy. Add sour cream and vanilla . Gradually stir the flour mixture into the egg mixture, mixing just until combined.

Divide the batter evenly among the prepared pans.

In a small bowl, beat the butter and peanut butter together until smooth. Add the milk and powdered sugar and beat until smooth. Drop a spoonful of peanut butter mixture on top of each muffin and swirl it in with a paring knife.

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely. (If you resist not to try one right away :)).

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